Malibu Chicken Bundles

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 4 boneless skinless chicken breasts, pounded flat
• 1/2 cup honey dijon mustard, divided
• 4 slices honey-roasted ham
• 4 slices swiss cheese
• 8 ounces unsweetened crushed canned pineapple, well drained, divided in 1/4
• 1 1/2 cups panko breadcrumbs, bread crumbs may also be used
• salt and pepper, to taste
• 10 3/4 ounces reduced-fat cream of chicken soup
• 1/4 cup reduced-fat sour cream
• 1/8 teaspoon tarragon
• 2 -4 tablespoons water (optional)

Recipe

• 1 spread 1 tablespoon mustard on each flattened breast. next layer ham, cheese and pineapple. fold chicken over pineapple, tightly and secure with a toothpick to form a bundle. refrigerate for 30 minutes - this is optional, but the coolness will allow the bundles to somewhat "set" and they are easier to handle.
• 2 in a shallow bowl combine the bread crumbs and salt and pepper. brush all sides of bundles with the remaining mustard. roll in the bread crumbs and place in a prepared baking dish. bake uncovered at 350 for 45-50 minutes or until done. you may want to broil them the last minute or two to add a nice brown crispiness.
• 3 while chicken is cooking, in a small saucepan, combine the soup with the sour cream and tarragon. simmer until sauce like consistency. you may add water if it is too thick. i don't usually add water and i simmer it approximately 15 minutes on low heat. serve over chicken. approximately 1/3 cup sauce per bundle.